le quartier français

How to mix the perfect G&T

Good news folks, we’ve started using local brand, Fitch & Leedes’s Indian Tonic and Soda Water in our bar.

We already use a local gin too from Inverroche Distillery in Stilbaai; come and try a perfectly mixed (locavore) G&T in The Living Room. Or, make it yourself at home using these tips:

How to mix the perfect G&TChill highballs in the freezer (nothing worse than a tepid G&T…)
When you’re ready for your G&T, remove glasses from the freezer and pack with ice, two fingers from the rim (the more ice there is, the less it will melt and dilute the flavours of the drink).
Add two shots of local, Inverroche Gin
Run a lemon or lime around the rim of the glass, give a gentle squeeze and drop it in
Serve Fitch & Leedes Indian Tonic on the side, so the drinker can be in control of the drink

Le Creuset’75

Yesterday we launched our Le Creuset pop-up store! All browsers were treated to a complimentary cocktail, which we specially created for the occasion.

Le Creuset’75 is a twist on a classic French 75 (gin, lemon and champagne) with the addition of Earl Grey flavours.

We chatted to our consultant barman Matthew Roberts about the special drink: “The gin is frozen down to -20*C and then a couple of spoons Lady Bonin’s loose leaf Earl Grey tea is added. With this drop in temperature it allows us to only extract the gentle perfumes of the tea leaves rather than the thick, bitter tannins.

“The tannins are a quality of the finished product, with slowing the whole infusion process down it allows us to extract just the right amount of tannins to help the London Dry Gin appear dryer still but without becoming astringent.

“The gin is ‘thrown’ together with fresh lemon juice and just a touch of sugar and then lengthened with Miss Molly Bubbly, MCC. The drink is bright and fresh with the fine mousse of the wine carrying the Earl Grey perfumes to the top of the glass. Served up and garnished with lemon oils.”

Yesterday we launched our Le Creuset pop-up store! All browsers were treated to a complimentary cocktail, which we specially created for the occasion.

Le Creuset’75 is a twist on a classic French 75 (gin, lemon and champagne) with the addition of Earl Grey flavours.

We chatted to our consultant barman Matthew Roberts about the special drink: “The gin is frozen down to -20*C and then a couple of spoons Lady Bonin’s loose leaf Earl Grey tea is added. With this drop in temperature it allows us to only extract the gentle perfumes of the tea leaves rather than the thick, bitter tannins.

“The tannins are a quality of the finished product, with slowing the whole infusion process down it allows us to extract just the right amount of tannins to help the London Dry Gin appear dryer still but without becoming astringent.

“The gin is ‘thrown’ together with fresh lemon juice and just a touch of sugar and then lengthened with Miss Molly Bubbly, MCC. The drink is bright and fresh with the fine mousse of the wine carrying the Earl Grey perfumes to the top of the glass. Served up and garnished with lemon oils.”

Don't they make a fetching pair?

Head over to our Facebook page for more images of the launch and shop.

Create a unique cocktail at Le Quartier Lounge Bar!

Fancy yourself a mixoligist? Come up with a unique concept for cocktail incorporating local South African ingredients and you could get the chance to create it with our consultant barman and cocktail creator extraordinaire Matthew Roberts. There’s no need for a full recipe—all you need to do is provide the idea for it in the comments below or on Facebook.

Biltong and bacon vodkas

There are exciting things happening at Le Quartier Lounge Bar! We chatted to barman extraordinaire, Matthew Roberts about his latest creations—two vodkas; one flavoured with bacon, the other biltong.

“We use a process called ‘fat-washing’,” says Matthew. “I’ve used this technique for a while now. It was made famous by PDT in New York with their Benton’s Old Fashioned: Bacon washed Bourbon, a la ‘Old Fashioned’.

Fat-washed spirits are often used for Bloody Marys, which is what we are working towards for Le Quartier Lounge Bar. Bloody Marys are something that I absolutely go nuts for, and LQF’s Bloody Mary Menu (coming this December) is going to be HUGE!

With this in mind I contacted Neil Jewell over at Bread & Wine and explained the process we would be using—and I could tell he was quite excited too!

He put together a couple of samples for us: a smoked pig fat, which lent the vodka the salty savoury taste of pork and the smokiness of bacon. The second, beef suet reduced down with pinotage, black pepper and coriander[ for the biltong version].

These fats were then placed into vacuum bags with vodka and slow cooked to allow the fats to interact as a liquid with the alcohol extracting as much flavour as possible. And the rest…is a secret.”

Thanks Matthew!

Le Quartier Lounge Bar is open from 12h00 – 24h00, the cocktail emporium is a stylish place to meet and relax in a comfortable yet trendy space.

Cape Brewing Company

We’re thrilled to announce we’ve gone local with the beer-on-tap at our new bar. And by local we mean 25 minutes down the road at The Cape Brewing Company!

Situated on the slopes of Paarl Mountain on Spice Route, the farm is comprised of many craftsmen, from chocolate that’s been made from bean to bar, to fynbos grappa, and of course plenty of wine. CBC, as it’s known, makes craft beer from the purest ingredients and with water from the estate’s own mountain spring.

Our team was recently treated to a beer tasting at the state-of-the-art brewery in preparation for us opening our new bar and lounge; and we were looked after the brewer himself, Wolfgang Ködel, and brand ambassador Scott Kelly, so a big thank you to them!

The range of beers is simply outstanding, and we’re very proud to be offering this incredible local product in our bar.

We highly recommend a tutored tasting at the Cape Brewing Company, a delicious journey peppered with interesting facts as well as history, coupled with a tour of the modern brewery.

Things are getting shaken and stirred!

Things are getting shaken and stirred!

We chat to our general manager, Linda Coltart, about our new bar. Linda has been an integral part of the new concept and has been tasting, testing, swirling and sniffing her way to uncover the new offering. The bar will be unlike anything Franschhoek has ever seen—a place for locals and international visitors to mingle.

[picture of Linda]

The front area of LQF is currently undergoing renovations, what is it expected to look like?

We’re aiming for a funky yet comfortable lounge area with a bar;

What kind of ambience can we expect?

I want people to feel relaxed and comfortable in a calm and inviting space where quality drinks and fun bar food can be enjoyed.

What would you say the core focus of the bar is?

Innovative cocktails driven by seasonal produce both sweet and savoury, craft beers and local wines.

Tell us about the journey you’ve been on creating this new experience, from décor design to cocktail design

We know what we want but still putting it all together. We have poured hours over different concepts, colours and textures, spent lots of time on Pinterest absorbing other creative ideas. It’s still a work in progress…..

When it came to designing the cocktails, I flitted around London’s bar scene for two days and saw a lot… but nothing much jumped out at me. One I did like was a pub called Powder Keg Diplomacy, so I got in touch with the owner who happens to be a South African living in Cape Town!

I met up with him and so the project started. We knew we had to do something that really makes us stand out; so we have played with all sorts of local ingredients, like mebos and sour figs. We’ve also incorporated many different techniques, from infusions and sous vide to blending and smoking—and I really think we’ve created something different.

You’ve sourced a number of craft beers; can you give us a hint of what will be available?

On tap we’ll have two delicious beers from the Cape Brewing Company [found locally in nearby Paarl] as well as a number of other craft beers in the bottle.

There will also be a bar food menu on offer to be paired with the marvellous drinks as well as other exciting developments. Follow us on Twitter and Facebook to keep updated!

We chat to our general manager, Linda Coltart, about our new bar. Linda has been an integral part of the new concept and has been tasting, testing, swirling and sniffing her way to uncover the new offering. The bar will be unlike anything Franschhoek has ever seen—a place for locals and international visitors to mingle.

The team during a recent cocktail brainstorming session for the new bar!

The front area of LQF is currently undergoing renovations, what is it expected to look like?We’re aiming for a funky yet comfortable lounge area with a bar;

What kind of ambience can we expect?I want people to feel relaxed and comfortable in a calm and inviting space where quality drinks and fun bar food can be enjoyed.

What would you say the core focus of the bar is?Innovative cocktails driven by seasonal produce both sweet and savoury, craft beers and local wines.

Tell us about the journey you’ve been on creating this new experience, from décor design to cocktail designWe know what we want but still putting it all together. We have pored hours over different concepts, colours and textures, spent lots of time on Pinterest absorbing other creative ideas. It’s still a work in progress…

When it came to designing the cocktails, I flitted around London’s bar scene for two days and saw a lot… but nothing much jumped out at me. One I did like was a pub called Powder Keg Diplomacy, so I got in touch with the owner who happens to be a South African living in Cape Town!

I met up with him and so the project started. We knew we had to do something that really makes us stand out; so we have played with all sorts of local ingredients, like mebos and sour figs. We’ve also incorporated many different techniques, from infusions and sous vide to blending and smoking—and I really think we’ve created something different.

You’ve sourced a number of craft beers; can you give us a hint of what will be available?On tap we’ll have two delicious beers from the Cape Brewing Company [found locally in nearby Paarl] as well as a number of other craft beers in the bottle.

There will also be a bar food menu on offer to be paired with the marvellous drinks as well as other exciting developments. Follow us on Twitter and Facebook to keep updated!